Fish Tacos with Tart Cherry Salsa  


Total Time: 25 Minutes
Prep: 20 Minutes
Cook: 15 Minutes
Yield: 8 Tacos
Level: Beginner


  • For the Fish
  • 1.5 lbs tilapia fillets
  • 2 tablespoons olive oil
  • ½ teaspoon cumin
  • ½ teaspoon chili powder
  • ¼ teaspoon ground cayenne pepper
  • ½ teaspoon salt
  • For the Tart Cherry Salsa
  • 1 14.5-oz. can water packed tart cherries, drained and finely diced or 1.5 cups of frozen tart cherries
  • 1 jalapeno, seeded and diced
  • ¼ cup diced red onion
  • ¼ cup chopped cilantro
  • Juice of 1 lime
  • ¼ teaspoon salt
  • To Assemble
  • 8 tortillas
  • 1 cup shredded cabbage
  • ¼ cup cilantro leaves
  • Lime wedges


  • Preheat the oven to 400℉ and line a baking sheet with parchment paper. 
  • Make the fish marinade.  In a small bowl, whisk together the olive oil, cumin, chili powder, cayenne, and salt. 
  • Place the tilapia on the baking sheet.  Pour the marinade on top and spread around to cover the whole surface.  Bake for 15 minutes. 
  • While the fish is baking, make the tart cherry salsa.  Add the diced and drained tart cherries, jalapeno, red onion, cilantro, lime juice, and salt to a bowl and mix until combined. 
  • When the fish is finished baking, let it cool for 5-10 minutes then use a fork to break it up into bite-sized pieces. 
  • Assemble the tacos.  Add a small handful of shredded cabbage to a tortilla.  Spoon on a few pieces of the fish and about 2 tablespoons of the tart cherry salsa.  Garnish with cilantro leaves and serve with lime wedges. 

Recipe courtesy of Hannah Zimmerman of Bite Sized Studio